CHEESE AND VEGETABLE BALLS

For 4 ppl

INGREDIENTS

Cheese spread 3 tablespoons
Potatoes, boiled 5-6
Cauliflower, grated 1/4 small
Carrots, grated 2 small
Brown bread 4 slices
Fresh mint leaves, chopped 7-8
Fresh coriander leaves, chopped 1 tablespoon
Green chilli, chopped 1
Salt to taste
Oil to deep fry
Tomato ketchup as required


METHOD
Grate the potatoes into a bowl. Grate cauliflower and carrots. Dampen the bread slices. Add cauliflower, carrots, mint leaves, coriander leaves and green chilli to the potatoes and mix. Add cheese spread and mix. Squeeze the bread slices, crumble and add to the mixture in the bowl. Add salt and mix all the ingredients well together. Heat sufficient oil in a deep pan. Grease your palms and shape the mixture into small balls. Deep fry the balls till golden. Drain on absorbent paper. Serve hot with ketchup or corainder chutney .

Bread roll cutlet

Receipe for 8 cutlets

Ingredients:
Mashed Paneer(cottage cheese) :100gms
5 bread slices
1/2 cup of cold milk
boiled and mashed potatoes: 5
Coriander leaves finely chopped
green chilly finely chopped:1
Oil for frying
Red chilly powder
green mango powder
cumin seed powder


Method:
Dip bread slices in milk ,mash it and mix well with mashed potatoes.
Add salt, green mango powder, cumin powder, black salt, red chilly powder and mix well.
Take paneer in a bowl, add finely chopped coriander leaves and green chillies. Add salt to taste.
Make 8 round balls of the bread and potato mix.
Flatten these balls and fill the paneer mix in it.
Make flat cutlets and deep fry in low frame.
Serve with tomato sauce or corainder chutney.

Vegetable Nuggets

Ingredients:
1/2 cup suji(semolina)
1 cup milk
1 tbsp butter
1 cup finely diced mixes vegetables(4-6 beans, 1 carrot, 1/2 cup finely chopped cabbage)
1/2 cup rougly mashed paneer
1 tbsp bread crums
1/4 cup coriander leaves chopped
2 green chillies chopped finely
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly flakes
1/2 tsp chaat masala
2 tsp lemon juice
1 tsp tomtao sauce

Method:
Heat butter in a kadhai. Add very finely chopped carrots amd beans and 1/4 tsp salt. Saute for 2 mins. Cook covered on low heat for 2 mins till soft. Add cabbagre and stir for 2 mins. Remove vegetables from kadhai and keep aside.
To the same kadhai add suji and stir fry on low heat for 2-3 mins
Add milk, stirring continuosly.Cook till thick. Keep in low flame for 1-2 mins more, stirring constantly until dry and forms a lump.
Add paneeer and coriander. Mix well.
Remove from fire.Transfer to a paraat.Add vegetables and all other ingredients.Mix very well.Check seasonings.Make heart shaped nuggets with greased or wet hands.
Roast on a tawa addinf oil from the sides.
Serve with hari chutney.

Dakshini Paneer Toasties

Ingredients:
75 gms paneer- crumbled.(3/4 cup)
2 tbsp suji(semolina)
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 tomato cut into half,deseeded and chopped finely
2 tbsp curry leaves
3 bread slices- toasted
1/4 - 1/2 tsp rai(mustard seeds)
3 tsp oil to shallow fry

Method:
Mix suji , salt , pepper with the paneer.
Add tomato and curry leaves.
Speard the paneer mixture carefully on the toated bread slices, keeping the egdes neat.
sprinkle some rai over the paneer mixture ,pressing down carefully with your finger tips.
Heat 1 tsp oil in a non stick fryinng pan. Adda slice of bread with the topping facing the tawa.
Cook until it turns golden brown and crisp.
cut into 4 pieces and serve

Sabudaane ka Toast

Ingredients:
4 Bread Slice
1 cup Gram Flour
3-4 boiled, peeled, mashed potatoes
1/2 cup Sabudaana (Sago)
1/2 tsp Cumin Seed powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
1/4 tsp green mango powder
A pinch of garam masala
Salt to taste
Oil for frying

Method:
Cut bread slice into 4 square pieces.
Take gram flour in a container, add chilly powder, turmeric powder, salt to taste.
Add water and make a paste.
Soak sabudaana in water for about 5 mins and drain it.
Take mashed potatoes in a bowl, add cumin seed powder, chilly powder, salt to taste, green mango powder, garam masala. Mix well.
Heat oil in pan for frying.
Take bread piece, apply the potato mix on one side.
Dip it in gram flour paste. Then take soaked and drained sabudaana in a container and wrap the bread slice covered with besan in sabudaana.
Deep fry till it becomes reddish in colour.
Be careful in fryin as saboodaana crackles in oil.
Drain the toast and keep it over tissue paper to remove the extra oil and serve with sauce.

Bread Idli

4 Bread slices
2 boiled potato
salt to taste
turmeric powder
chilly powder
chaat masala
cumin seed powder

Method:
Mash potatoes and add all the masala to it and mix well.
Take bread slices. Using the lid of a contatiner cut the bread into round pieces.
Dip it in milk. Take it out and squeeze it. Apply the mashed potatoes on one side.
Keep it over a tawa with the potato side facing the tawa(griddle).
Apply butter from sides to roast the potato.
Cover the bread slice with a container and keep it on low flame for about 5 mins.
The bread will swell like a idli.
Take it out. Apply some sauce and bhujia on it. Bread idli is ready to eat.

French toast(eggless)

Ingredients
4-5 bread slices
1/2 cup rava/sooji
1/2 cup yogurt/curd
1/2 tsp ginger chilli paste
salt to taste
corriander finely chopped
oil/butter to cook.


Method

Mix all the things except bread and oil and make a thick batter.
Take bread and cut them in squares or triangles as u prefer and can even cut there sides.
Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil or butter as required.
Have it with ketchup

Bread Dhokla

Ingredients:
Bread slices
Mustard
greenchilly
curry leaves
coriander leaves
yoghurt
haldi,
salt,
oil

Method:
Add salt and haldi to yoghurt make a nice battar.
Cut bread into small cubes, dip these cubes in yoghurt.
Take a pan, add oil, curry leaves, greenchilli, mustard .
Then add those dipped bread cubes in the pan and stir it .
Garnish with coriander leaves.

Pizza Sandwich

Ingredients:
8 slices of white/brown bread,
Pizza ketchup,
Butter,
1 capsicum, chopped,
1/2 cup chopped cabbage,
1/2 tsp pepper,
1 tsp Italian seasoning, (or mixed herbs powdered),
A pinch of red chilli flakes,
Salt to taste,
Oil for frying,
Any cheese of your choice, grated (as per taste).

Method:
Heat some oil in a pan, add chopped vegetables and seasonings and mix well.
Fry on high flame, for not more than 3-4 minutes, the veggies need to be crunchy and not soggy.
Remove from heat and set aside.
Toast the bread slices and spread some butter.
Spread the pizza ketchup, put the prepared topping and sprinkle some cheese over it. Cover it with another toasted bread slice.
Cut this into 2 halves diagonally and serve.

Mixed Veg Pakoda

Ingredients:
1/4 cup green peas
2-3 potatoes, washed ,peeled and diced into small cubes
1 carrot finely chopped.
5-6 beans finely chopped.
some cauliflower cut into small pieces.
1 tomato
1 green chilly finely chopped.
1 tbsp gram flour
salt to taste.
Red chilly powder to taste.
Chat masala.
Cumin seed powder

Method:
Take all the vegetables in a bowl. peel of tomato and grate it in the same bowl. Add salt,grren chilly,cumin sed powder. Vegetables will leave some watre after mixing salt. Keep them aside for 5 mins.
Now add gram flour to it, till it absobs all the water. Add some red chilly powder.
Gram flour should be sufficenet to cover the vegetables and form a coat over them.
It its too tight add very little water.
Heat oil in a pan. Take some vegetables covered with gram flour in a spoon and pour them in oil to fry.
After deep frying sprnkle chat masala over it.
Serve with coriander chutney.

Bread Rolls

Ingredients:
8 slices bread(brown or white),
2 potatoes, boiled, peeled and mashed,
1/2 tsp souf(fennel seeds),
1 green chilli, finely chopped,
1-2 tbsp chopped coriander leaves,
1 cup milk
1 tbsp tomato ketchup,
Salt to taste,
Oil.

Method:
Heat some oil in a pan, add souf and once it splutters ,add green chillies and tomato ketchup. Mix well and add mashed potatoes and some salt. Mix well and remove from heat. Add the chopped coriander leaves.
Dip a slice of bread in some milk, gently press between the palms to squeeze out the milk.
Put a spoonful of filling in the centre of the slice and roll it tightly into a elongated sausae like shape.Be careful that the bread does not open up while frying. Prepare all the rolls in a similar way. Heat oil in a kadhai.Deep fry one by one. Serve hot with ketchup .

Vegetable Cutlet

Ingredients
1/4 cup grated
1/4 cup finely chopped beans
1/4 cup boiled green peas, lightly mashed
3 boiled, peeled and mashed potatoes
a small cube of cottager cheese grated
1/2 tsp finely chopped green chillies
1/4 cup finely chopped coriander
1/2 tsp chaat masala
1/2 tsp cumin powder
1/2 tsp pau bhaji masala
1/4 tsp chilly powder
1 tsp cornflour
Salt to taste
1 tsp oil for cooking

Method

Mix all the vegetables in a bowl.
Add salt, cumin powder,chat masala ,pau bhaji masala,chilly powder and mix well.
Make small balls of the vegetables and faltten them with your palms.
Take cornflour in a bowl, add some water to it to make a paste and dip the vegetable bowls in it.
4. Cook on a greased non-stick pan on both sides till golden brown. Add oil from sides so that the cutlets do not stick to the pan.
5. Serve hot.

Bread Chilra (Pancakes)

Ingredients:
1 pckt sliced bread
2 tbsp gram flour
Salt to taste
4 boiled potatoes
1 tbsp Grated carrot
1 tbsp finely chopped beans
1/2 cup boiled or frozen green peas
1/2 tsp Turmeric powder
1 Chilly powder
1/4 tsp Green mango powder
1/4 Black Salt
1/4 Cumin seed powder
Salt to taste
Butter

Method:
Mash potatoes.Add grated carrot and finely chopped beans, green peas. Add salt to taste, 1/2 tsp chilly powder, a pinch of turmeric powder,a pinch of green mango powder, cumin seed powder and mix well.
Take gram flour in a bowl. Add salt to taste, chilly powder, turmeric powder.Add some water and make a paste.Mix well.
Take bread slice. Apply the vegeatble mixture on one side and spread evenly.
Dip the bread in garm flour paste.
Heat a pan(tawa) add some butter to it. And then roast the bread dipped in gram flour paste such that the side covered with vegetables faces the fan. Add some butter from the sides if it sticks to the pan.Roast till light brown. Turn and roast the other side too.
It can be served with tomtato sauce or coriander chutney.

Coconut Sandwich

Ingredients:
1 pckt sliced Bread
1 bowl grated cocunut
1 and 1/2 tbsp curd
Black Mustard seeds
Curry leaves
Green chillies finely chopped
Salt to taste
Butter

Method:
Heat some butter in a pan. Add mustard seeds ,green chillies and curry leaves to it.Once it is sufficiently heated.
Take the grated cocnut in a container, add curd and salt to taste. Add mustard seeds,currey leaves and green chillies to it and mix well.
Apply butter on one slice of a bread. Apply the coconut mix just made. Cover with one more slice of bread.
Take some butter in a pan(tawa). Add some mustard seeds .Once it starts crackling put the sandwich on it. And let it toast till light brown. Turn it and toast the other side too.

Khandvi

Ingredients
1 cup gram flour (besan)
2tbsp curd
1 cup water
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For garnishing:
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped and grated
1 tbsp. coriander finely chopped
2 green chillies finely chopped


Method:
Mix water, curd , gram flour salt and turmeric to form a batter.
Heat oil in a pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 10-12 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for pancakes.
When cool, cut into strips approximately 1 and a half inch wide.
Carefully roll each strip, repeat for all plates.

For garnishing:
Sprinkle grated coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add curry leaves,mustard seeds and chillies.Sprinkle over khandvi rolls.

Serve with coriander sauce or tomato sauce.

Sooji Ke Paddu

Ingredients:
4 cups Sooji(Semolina)
1 cup curd
1 Grated carrot
1 grated potato
1 grated tomato
Finely chopped beans
Red chilli powder to taste
Oil to roast
Salt to taste

Method:

Mix sooji and curd.Add the grated vegetables. Mix it well. Add a little water to form a smooth paste.
Keep it aside for half an hour to 45 mins.
Add salt and red chilli(finely chopped green chillies can be used too)
Heat the mould and pour a few drops of oil into each depression.
Add rai to the oil.
Once hot, pour a tablespoon of the batter into each and let cook on low heat for 5-6 minutes till light brown.
Turn and cook the other side also for another 5-6 minutes till light brown.
Serve hot with coconut chutney or tomato sauce.

A special non stick mould is used for cooking this.If you do not have this mould you can make panakes with the same paste and spread it evenly on a non-stick frying pan. Add some oil from the sides and let it cook. After that turn and roast the other side too.